Making delicious pickled cucumber soy sauce pickles with homemad
I often make homemade pickles at home. I think homemade pickles are good because they are not sour and can be eaten fresh even if they are stored for a long time. Today, I especially made pickled cucumber soy sauce with soy sauce.
4 serving
Within 20 minutes
꼬꼬부기
Ingredients
  • Cucumber
    2ea
  • Sugar
    1/2cup
  • thick soy sauce
    1/2cup
  • Vinegar
    1/2cup
  • Water
    1cup
  • bay leaf
    7~8piece
  • Whole pepper
    1/2cup
Cooking Steps
STEP 1/8
Wash the cucumbers clean and slice them thickly.
STEP 2/8
Put half a cup of sugar and half a cup of dark soy sauce in a pot.
STEP 3/8
Then pour in half a cup of vinegar and a cup of water. Add sugar, soy sauce, vinegar, and water in a 1:1:1:2 ratio.
STEP 4/8
Add 7 to 8 bay leaves and half a cup of whole pepper.
STEP 5/8
Then simmer until the sugar is completely dissolved.
STEP 6/8
Add the sliced cucumbers to the glass jar.
STEP 7/8
Add all the boiled pickle water to the glass bottle. Please use it right away without cooling it.
STEP 8/8
Store the finished pickled cucumber soy sauce and pickles at room temperature for half a day and refrigerate them.
Sugar, soy sauce, vinegar, and water are 1:1:1:2.
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